There are a lot of different recipes for biscuits, but flour milk, salt, oil or butter, and rising agents are fairly standard ingredients. I use self rising flour, simple. I prefer buttermilk, classic. I use butter, key to good taste and flaky texture. You could use canned biscuits or make up your scratch biscuits before hand and keep them cool during your journey to camp. Here is the recipe I used:

INGREDIENTS

 Makes 9  2″ biscuits

1 stick 3 TBS salted butter cold
2 Tbs veg. oil for greasing pot
3 cups self-rising flour
1.5 tsp. Salt. 1.5 tsp. Sugar
1.2 cups buttermilk
2 tbs. unsalted butter melted for tops

INSTRUCTIONS

Grease your dutch oven with butter or oil.

Set dutch oven to bake at 350-425 degrees. (about 24 charcoal briquettes on top and 7 underneath)

Whisk your flour and salt together.

Blend your butter into the flour/salt with a pastry cutter or fork until the mixture is crumbly.

Add the buttermilk, stirring until everything is moistened, but not overworked.

Turn flour out onto a lightly floured work surface. Roll your dough out to about 3/4 inch thick. Use a 2 1/2 inch round biscuit cutter to cut out your biscuits.

Place the biscuits in your dutch where they are barely touching or there is a little space in between, but not smashed together.

Bake for 18-25 minutes until golden brown on top. Rotate your dutch oven a quarter-turn every few minutes, then do the same with the lid.

When done, brush immediately with melted butter.

I made mine the night before:

The cooking process involves getting your charcoal lit and ready,

putting some oil (butter burns at a low temperature) in the bottom, place biscuits in dutch oven.

Then put the lid on and load the briquettes under and on top of the dutch oven.

I set my timer to rotate the whole dutch oven and lid separately every 5 minutes. You will need to check on the progress.

Put some melted butter on top and finish off to your degree of perfection. Congratulations and hardy eating in the woods.